Homemade Subway Bread Recipe
on Jul 13, 2017, Updated Aug 21, 2024
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Perfect Homemade Subway Bread recipe, just like the restaurant. This recipes makes a perfect copycat loaf of Subway bread for sandwiches at home.
I love making homemade bread. It’s easier than you think, makes the house smell amazing, and provides that little extra something for your meal. Plus I can put on as many banana peppers as my heart desires, so I’ll also be making up a batch of easy refrigerated pickled banana peppers, too.
The homemade Subway bread was just perfect. It had a very soft crust (thanks to a little butter and letting it steam in a towel as it cooled) and a light middle, and it kind of smashed into nothing when you ate it. Just like the real thing.
Your family will be shocked and amazed at your mad skills, and you can wow them with an amazing cheese steak sandwich served on this perfect sandwich bread. Mom for the win!
Table of Contents
Why You’ll Love This Recipe
- Soft crust and light as air in the middle – a perfect replica of Subway bread
- This is a great recipe to keep on hand for any future hoagie needs
- A simple bread recipe with basic ingredients you’ll likely find in your pantry
Recipe Ingredients
- Yeast – If buying yeast in the packets, you’ll need to open two to measure out the amount needed for this recipe
- Sugar – Plain old sugar to make the yeast happy!
- Olive oil
- All-purpose flour
See the recipe card below for full information on ingredients and quantities.
Popular Variation: Italian Herb & Cheese Bread
I have had a few people email me and say that just before baking they brushed the outside of the dough with olive oil or butter and then sprinkled on some Italian seasoning and some Parmesan cheese for a great homemade Subway Italian Herb and Cheese bread.
I can’t wait to try this myself on any number of creative sandwich recipes!
How to Make Homemade Subway Bread
- Mix wet ingredients with all dry ingredients except the flour. Let the mixture stand for 5 minutes.
- Add 1 cup of flour and mix for 3 to 5 minutes. Add an additional cup of flour and mix well, and then add rest of flour a little at a time, until a soft dough is formed. Knead until smooth.
- Place the dough in a bowl and cover. Allow to rise and then shape into 4 rolls, allowing these to rise again.
- Bake at 350 for 25 minutes, brushing with butter and covering when they come out of the oven.
Recipe FAQs
If you haven’t ever made a simple bread recipe before, the goal is to add just enough flour for it to be a soft but not sticky dough. If you add too much flour, you’ll end up with Subway bricks instead of bread.
No stand mixer? This recipe can be made by hand, just be sure to knead it for a full 8 minutes. That’s a long time but developing the gluten helps the bread to be soft.
This recipe works well with half whole wheat flour mixed with half all-purpose flour for whole wheat sub buns.
Expert Tips
- This bread froze just about as well as other breads. It was still soft but seemed a bit dryer after freezing. Fresh is best but they do freeze and thaw well.
- Do not skip rubbing with butter and covering the bread with a towel to cool. This is the key to the texture of this awesome bread!
- One of the awesome Bless this Mess readers, Kim, had great success using her bread machine to make this recipe. She let the bread machine run the full dough cycle, which is 1.5 hours long. After the cycle she shaped the loaves and let them rise for an hour before baking.
More Amazing Bread Recipes to Consider
Homemade Bread
100% Whole Wheat Bread Recipe
Homemade Bread
Soft Whole Wheat Sandwich Bread
Yeast Bread Recipes
Brioche Bread
Yeast Bread Recipes
Challah Bread
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Subway Bread Recipe
Equipment
- baking sheet These are a go-to that every kitchen should have.
- KitchenAid stand mixer This classic KitchenAid always gets the job done!
Ingredients
- 1 cup warm water, (110 degrees F)
- 1 tablespoon instant yeast
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 4 tablespoons olive oil
- 2 1/2 to 2 3/4 cups all-purpose flour
Instructions
- In the bowl of your stand mixer, add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes.
- Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combined. Continue adding the flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides. Let the dough mix for around 8 minutes total.
- When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.
- After the dough has risen, turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long.
- Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches between each loaf on the pan.
- Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about an hour.
- Towards the end of the rising time, preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.
- When the loaves come out of the oven, rub the tops with a stick of butter and cover them with a dish towel to cool.
- Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.
Notes
- Rubbing the loaves with butter and covering them with a towel to cool are part of what keeps them very soft, so be sure not to miss those steps
- If you don’t have a stand mixer, just mix the flour in a bit at a time, kneading very well after it’s all incorporated.
- Add seasonings to the dough to change it up, like garlic powder or Italian seasonings.
- Instead of shaping the dough into loaves for Hoagie-style bread, make it into whatever shapes of sandwich rolls your family likes. Note that smaller shapes may need a shorter baking time.
Such a great recipe! I’ve made it four times now. Three as sub buns and fourth as 6 round rolls for hamburgers. Plus I cheat and use my bread maker in which you want to use 2 3/4 cup flour. Hands down 5 stars and highly recommend this recipe! Thanks!
How can I store the baked breads?
After they are fully cooled you can store them in an air-tight container.
I made this and it was awful. Then realized I left out the salt!!! Made again and amazing. Thank you!
Man, I left the salt out of my last loaf of sourdough bread and it was SO BAD! It’s crazy how much it’s needed in bread!
I was really happy with these, dairy free bread is really hard to find and because my mom is allergic to dairy it makes it really hard to eat out. I did have to substitute butter for margarine but it worked perfectly even though there was a powe outage while I was making these. I also didn’t have parchment or a baking mat so I used tinfoil. Lol. (I ate one of the loaves before I took the picture)
Yay! Thank you for sharing what worked for you, they look wonderful!
Good recipe! I used to work at subway and when the bread was thawed out (all came frozen in a box, was thawed breadsticks overnight) we just sprayed them with water, rolled the tops in the spice mix and scored 4x. Put them in that “proofer” part under the oven to rise quick then baked. About 10 mins before Italian herb and cheese bread was cooked we’d take it out and sprinkle some cheese on top then finish baking.
My manager used to get pissed cause I would call it the cabinet of shame or a poofer lol
I JUST made this recipe this morning. I did not alter the ingredients but just the format a bit. Because I do EVERYTHiNG by hand, proofed my yeast in the water/sugar but added the salt and oil afterwards. I mixed the first cup of flour using about 300 strokes per arm..whew!!! Lol. I give the texture and taste 5/5 stars.
My husband isn’t big on homemade breads after their first day but he did ask that I keep this recipe.
I made 2 sub buns and divided the other half of the dough to make hotdog buns.
When I smelled these in the oven, I knew they would be good! Turned out well! Easy dough to work with. It did take longer for the rose times, but it’s a colder day today, and we don’t keep our house very warm.
Hooray! I’m so glad that you were able to adjust the times for your circumstances!
Easy dough to work with! Thanks for recipe😊. One thing to watch out for though: if you choose to print the recipe x2 so it make 8 rolls, the water temp is also doubled (220!) but the recipe directions still say divide the dough into 4 portions. Just a “heads up” warning😉
Ohhh, noted, thank you for letting me know!
What a great recipe! Can I double the ingredients and freeze either baked buns or buns after the first rise and shaping?
I have better luck freezing the baked buns than trying to freeze the dough but you are free to play with it!
Made these this afternoon to make sub sandwiches for dinner. I cheated a bit and made the dough in the bread machine on the dough cycle. One thing I need to remember for next time – DEFINITELY add that last 1/4 cup of flour lol. The dough was so sticky it kept pulling the kneading blades off the posts. I got 4 good size buns out of the recipe and thats perfect for the two of us.